Title: Dilled Potato Salad
Categories: Potatoes
Yield: 12 Servings

3 Egg yolks, room temperature
1 tb Dijon mustard
1 tb Wine or cider vinegar
1 c Light olive oil
1/2 c Vegetable oil
Salt and pepper, fresh grnd.
2/3 c Fresh dill, minced
6 lb New potatoes, boil, peel,
-dice
2/3 c Sweet red onion, fine chop
Fresh dill sprigs, opt'l

Combine yolks, mustard and vinegar in processor or blender and mix until
thick and smooth, about 2 mins. With machine running, gradually add oils
through feed tube in slow steady stream, stopping machine occasionally to
be sure oil is being absorbed (add 2 tbsp. very hot water if mixture begins
to separate), until mayonnaise is very thick. Season with salt and pepper.
Transfer to large container and blend in dill, Gently fold in potatoes and
onion, coating well. Refrigerate overnight. Garnish with fresh dill sprigs.
Source: Bon Appetit/July 1981.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry on
Jun 11, 1997